Ingredients:
- ½ cup yellow moong;
- a medium sized tomato;
- a large onion
- ½ tsp finely chopped ginger
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- salt to taste
For tempering:
- A few cloves of crushed garlic
- ½ tsp cumin seeds
- 3 or 4 split green chilli
- ¼ tsp red chilli powder
- a pinch of asafoetida
- ¼ tsp garam masala powder
- 2 tbsp oil
Method:
- Soak the dal for 30 minutes
- Pressure cook with water, chopped onions, tomato, ginger, turmeric powder and chilli powder
- Add salt and keep aside.
- Heat oil in a tempering pan.
- Add whole jeera and splutter
- Add garlic, asafoetida and green chilli and fry for a minute
- Switch off the flame and add garam masala powder
- Heat the dal and put in a serving bowl
- Pour the tempering over it
- Garnish with chopped coriander leaves
- Serve hot with rice or chapattis
Moong dal can also be sprouted and used in salads or curries. Moong dal can be ground to a coarse paste to make pakoras and vadas.
